Zefir - Soft Fruity Marshmallows

Zefir - Soft Fruity Marshmallows

Zefir is the treat of my childhood and now, of our kids' childhood. I'm so glad I came up with this wonderful homemade zefir recipe. Zefir is a sort of marshmallow with a strong fruity flavour, slightly crispier and not as elastic as the classic marshmallow, but with the same shape.

The basics for any zefir recipe is the apple puree and the Agar-Agar vegetable gelatin. It can now be found in any organic shop and cannot be replaced with classic gelatin, which acts in a different way, and so, the recipe won't work. There is a picture of the agar I use, which I bought from the organic shop in my neighbourhood.

The puree can be fifty-fifty combined with other purees, made from slightly more sour fruit. I tried combinations like raspberry and blackcurrants, blueberries and blackberries, oranges (here the process differs a bit, find details in the last steps). In the future, I'd like to try strawberries, sour cherries, peppermint, mango, pomegranate, peaches, melon, lemon, cranberries etc.

Below, you can find the classic recipe with apple puree (and suggestions for the other options) for a tray of zefir of about 16 halves or 8 assembled marshmallows.

Ingredients

Piure de mere
125 g
see the steps on how I make it - you can combine 50-50 with any other fruit puree
Lemon
0.5 pieces
Sugar
300 g
100g for the puree and 200g for the syrup
Egg whites
1 piece
Water
75 ml
or fruit juice - if the fruits are pulpless - oranges, lemons, pomegranate etc.
Agar-agar
10 g
Powdered sugar
2 tbsp

Step by step

Step 1

The first and most important step is to prepare the apple/fruit puree in advance. I do it the day before and I keep in the fridge.

For a portion of puree you need 350g apples, peeled and diced. Put apples in a pot, pour 50ml water and place over heat.

I made puree from a kilo of apples, to make sure I have enough for several batches of zefir.

Zefir - Soft Fruity Marshmallows  - Step 1
Step 2

Cook the apples over low heat until they become soft and tender.

Zefir - Soft Fruity Marshmallows  - Step 2
Step 3

Remove from heat and puree with the blender into a soft and smooth paste.

Let cool and here you have the raw material.

I heard store bought fruit puree (especially the one for babies) can be used as well, but I haven't tried.

Zefir - Soft Fruity Marshmallows  - Step 3
Step 4

Here is how I made blackcurrants and raspberry puree (do the same way with all the berries - blackberries, blueberries, cranberries):

- boil the fruit until tender;

Zefir - Soft Fruity Marshmallows  - Step 4
Step 5

- then pass through a sieve and squeeze well until the seeds are separated from the paste.

Zefir - Soft Fruity Marshmallows  - Step 5
Step 6

Now I've got 2 types of puree, apple and blackcurrants and raspberry, for a colourful new batch of zefir.

Zefir - Soft Fruity Marshmallows  - Step 6
Step 7

For 1 batch of zefir, combine 125g apple puree, 100g sugar and the juice from 1/2 lemon in a small pot.

Zefir - Soft Fruity Marshmallows  - Step 7
Step 8

Cook over low heat for 10 minutes until the sugar dissolves completely and the puree gets thicker and more flavourful. Stir constantly. 

Zefir - Soft Fruity Marshmallows  - Step 8
Step 9

For the raspberry option, combine 65g apple puree, 60g raspberry puree, 100g sugar and the juice from 1/2 lemon.

Do the same with all the fruits with pulp that can be used to make puree.

Zefir - Soft Fruity Marshmallows  - Step 9
Step 10

After cooking, refrigerate the fruit puree for at least 3-4 hours, covered with plastic wrap.

As I said, I prepare it a day before and the next day I cook the zefir. Here I've got puree for 2 batches, one with apples and one with raspberry.

Zefir - Soft Fruity Marshmallows  - Step 10
Step 11

Before we actually start making zefir, we have to prepare all the tools: 

- the agar hardens within 5-6 minutes and after that you won't be able to make the marshmallows so easily.

So, first prepare the pastry bag (mine is made of silicone, reusable) fitted with a star or flower tip - you can find these online.

Zefir - Soft Fruity Marshmallows  - Step 11
Step 12

Line a large (1 litre) mug with the pastry bag.

You can also use a jar or the blender cup, or anything else you can find.

Zefir - Soft Fruity Marshmallows  - Step 12
Step 13

Line a large oven sheet with parchment.

You can also use a simple (not oven) large baking tray or anything else you can find.

Zefir - Soft Fruity Marshmallows  - Step 13
Step 14

Weigh 10g agar and place in a bowl - this was bought from an organic shop close to where I live.

Zefir - Soft Fruity Marshmallows  - Step 14
Step 15

Add 200g sugar, mix well with a spoon and set aside.

Zefir - Soft Fruity Marshmallows  - Step 15
Step 16

We actually make the zefir:

In a deep bowl, combine the cold puree we made at step 10 and 1 raw egg white.

Zefir - Soft Fruity Marshmallows  - Step 16
Step 17

Mix on highest speed, the same way you whisk the egg whites.

Zefir - Soft Fruity Marshmallows  - Step 17
Step 18

Keep mixing until stiff peaks form.

This takes time, so be patient and mix for as long as you need in order to have firm and fluffy marshmallows.

Zefir - Soft Fruity Marshmallows  - Step 18
Step 19

When ready, set aside and quickly fix the agar syrup.

In a pot, combine the 200g sugar + 10g agar (from step 15) and 75ml water. Place over heat and stir constantly until it comes to a boil.

Zefir - Soft Fruity Marshmallows  - Step 19
Step 20

When it comes to the boil, turn heat to low and whisk constantly for another 5 minutes.

After this time, you'll notice a thread-like texture made of jelly and sugar - try to pick some of it, then return to the pot.

Zefir - Soft Fruity Marshmallows  - Step 20
Step 21

Slowly pour this hot syrup into the meringue bowl. 

Mix constantly and make sure it doesn't get on the whisks, it will only splash everything around and won't be incorporated into the meringue.

Zefir - Soft Fruity Marshmallows  - Step 21
Step 22

Continue to mix for another minute, then use a spatula to quickly transfer the merengue to the mug lined with the pastry bag.

As soon as you incorporated the syrup into the mixture, you have to move fast, the agar hardens within 5 minutes and after that you won't be able to shape the marshmallows any more.

Zefir - Soft Fruity Marshmallows  - Step 22
Step 23

Pipe the zefir into beautiful marshmallows onto the parchment. Make them slightly bigger - so that you can feel their texture and consistency.

Zefir - Soft Fruity Marshmallows  - Step 23
Step 24

Then let them air dry for 24 hours on the kitchen table. They don't need baking nor refrigerating, just leave them on the table.

Here you can see apple marshmallows and raspberry marshmallows.

Zefir - Soft Fruity Marshmallows  - Step 24
Step 25

Here are the marshmallows with blueberries + blackberries and the orange ones.

Zefir - Soft Fruity Marshmallows  - Step 25
Step 26

After 24 hours, dust the marshmallows with plenty of confectioners' sugar.

Zefir - Soft Fruity Marshmallows  - Step 26
Step 27

With a knife, remove the pieces from parchment and sandwich 2 together. This is what classic zefir looks like, made of 2 halves.

Zefir - Soft Fruity Marshmallows  - Step 27
Step 28

By the way - for orange zefir (or any other pulpless fruits), prepare the syrup (from steps 19-20) with 75ml orange juice, plus some zest and natural orange essence. For a stronger colour, next time I would like to add some turmeric as well.

If you want zefir with mint flavour, use mint syrup and mint essence. For the pomegranate, use the juice. For coffee flavoured zefir, make the syrup with coffee and other flavours.

Zefir - Soft Fruity Marshmallows  - Step 28
Step 29

So far, we've tried 4 flavours. All were delicious, but the ones that stood out the most were the raspberry and the orange.

This photo shows blueberry + blackberry zefir and orange zefir.

Zefir - Soft Fruity Marshmallows  - Step 29
Step 30

Here, raspberry + blackcurrants marshmallows and apple zefir.

It's fantastically good, impressive, refined, airy, delicious!

Enjoy!

Zefir - Soft Fruity Marshmallows  - Step 30
Quantity: 8 pieces
Prep time: 360 min
Difficulty: intermediate
Ready in: 360 min
Publish date:

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